Formal Lunch & Dinner Menu

King prawns, chilli butter sauce, charred shallots, Chinese doughnuts

Yellowfin tuna tataki, wild rice, shisho leaves, sesame sauce (df)

Smoked eggplant, goat’s curd, puffed chickpeas, wonton crisps, pomegranate dressing (v)

Pan-seared young radish, artichokes barigoule, sherry dressing, garlic croutons (vg)

Shio koji marinated lamb rump, house made pickles, whole grain (gf, df)

Steak tartare, crème freiche, fried onion, wild rocket & crostoli

Roasted pork belly, charred cipollini onions, coriander salsa & peanuts (gf, df)

Smoked duck breast, cured cabbage, cashews & lime sauce (gf, df)

Crispy skin ocean trout, heirloom carrots, shallot ginger relish (gf)

Ricotta gnocchi, roasted king mushroom, shaved asparagus, pecorino (v)

Steamed Murray cod, cucumber ginger salad w kombu & soy broth (gf, df)

Roasted brassicas w pearl cous cous, dried apricots & honey dill dressing (v,df)

Confit duck leg w verjuice apples, sauerkraut & quince aioli (gf)

Roasted lamb rack w brown butter eschallots, watercress & pistachio chimichurri (gf)

Grilled wagyu sirloin steak w fondant potato, braised lettuce hearts & parsley sauce (gf)

Grilled pork loin chop w glazed peppers, sage, bacon & fennel jam (gf)

Spatchcock w braised fava beans, tarragon aioli & guindillas (gf, df)

Radicchio, baby cos, dill, mint, chives, chervil (gf, vg)

Shaved kohlrabi, green apple & cucumber salad (gf, vg)

House made fries with garlic, parsley (gf, vg)

Charred broccolini, XO sauce & wood fired eggplant (gf, df)

Snow peas, Green beans, snow pea sprouts & tahini dressing (gf, vg)

Carrots, mint yogurt, dukkah (v, gf)

Mille feuille w coconut diplomat & strawberry compote (v)

Tiramisu w hazelnut praline (v)

Crème caramel w dulce de leche & cream (v,gf)

Banana split – grilled banana, butterscotch, hazelnut praline & Messina vanilla gelato (v, gf)

Australian & imported cheese selection w quince paste, black grapes, muscatels & crisp lavosh (v)